Japanese Milk Bread
The ultimate comfort food, Japanese Milk Bread is incredibly soft and slightly sweet. Perfect for toast or sandwiches, this easy weeknight recipe brings a taste of Japan to your kitchen. Don't wait—make it tonight!
Equipment
- Frying Pan
- Whisk
- Oven
- Wooden Spoon
- Mixing Bowl
- Baking Sheet
Ingredients
- 2 tablespoons Water
- 2 tablespoons Flour
- ¼ cup Milk
- 1 packet Active Dry Yeast 2 ¼ teaspoons
- ⅔ cup Warm Milk
- ¼ cup Sugar
- 1 serving Tangzhong
- 1 large Egg
- 3 ¼ cups All-Purpose Flour
- 1 teaspoon Salt
- ¼ cup Unsalted Butter softened
- 1 egg white Egg White
- 1 tablespoon Water
Instructions
- Add two tablespoons of water, two tablespoons of flour, and ¼ cup of milk to a small saucepan over medium-low heat. Stir continually until the mixture thickens into a paste, resembling a pudding. Remove from heat and set aside to cool while you prepare the other ingredients.
- In the bowl of a stand mixer, combine one packet of active dry yeast, ⅔ cup of warm milk, and ¼ cup of sugar. Let this mixture sit for about five minutes until the yeast becomes frothy. This step is crucial as it activates the yeast, ensuring your bread rises beautifully.
- To the yeast mixture, add the prepared Tangzhong, one large egg, three and a quarter cups of all-purpose flour, and one teaspoon of salt. Using the stand mixer fitted with a dough hook, mix on low speed until the dough comes together.
- Once the dough has formed, gradually add in ¼ cup of unsalted butter, one tablespoon at a time, mixing until completely incorporated. The dough should be smooth and start to pull away from the sides of the bowl. If it feels too sticky, don't hesitate to add additional flour, one tablespoon at a time, until the desired consistency is reached.
- Lightly oil a bowl and place the dough inside, covering it with plastic wrap or a damp towel. Allow the dough to proof until it doubles in size, which should take about one hour.
- Meanwhile, prepare a loaf pan by spraying it with non-stick cooking spray. This will ensure your bread releases easily after baking.
- Once the dough has doubled, turn it out onto a lightly floured surface. Divide the dough into three equal pieces and flatten each piece into a rectangle. Fold the sides inward, lengthwise, to create a skinnier rectangle, and flatten further until they’re about the width of your bread pan.
- Roll each rectangle into a log and place them side by side in the prepared loaf pan, keeping the seams on the bottom.
- Cover the pan and let the formed loaf proof again until it rises just above the edge of the pan, approximately 45 minutes to one hour.
- While the loaf is proofing, preheat your oven to 350 degrees Fahrenheit.
- When the loaf is ready to bake, create an egg wash by whisking one egg white with one tablespoon of water. Brush this mixture over the top of the loaf.
- Bake the loaf for 25 to 30 minutes, or until it turns a gorgeous golden brown and the internal temperature reaches 190 degrees Fahrenheit.
- After baking, carefully remove the bread from the pan and allow it to cool on a wire rack for at least ten minutes before slicing. Trust me, this wait is worth it!
Notes
- Storage: Keep any leftovers in an airtight container at room temperature for up to three days, or slice and freeze for longer storage.
- Freezing: You can freeze Japanese Milk Bread for up to three months. Just slice it before freezing for easier use.
- Pairing: Enjoy this bread with soups, salads, or as a base for sandwiches.